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As anyone had success using a 1/2" bottle filler? I've tried but it left too much head space and created a lot of foam. I was going to try again with a thinner wall tube to reduce the head space. Is it worth trying?

Anyone?

I've also been looking to FWH an IPA, but I haven't found any example of recipes or even hopping schedules. Can anyone share either that has worked for them?

I have a lot of iron in my water, so I can't use it for brewing. Can I use Distilled for yeast washing?

I live in Michigan also, I use a heating pad wrapped around the side of the fermenter and it will bring it up to at least the mid 70s from 55 ambient.

Yooper- Do you start with Distilled?

Are you adding the wheat to get EZ Water to 5.4?

I was trying to get the hops out there. I based the water on Mosher's ideal pale water.

I'm brewing a Wheat PA with 9 lbs of pale and 4 lbs wheat. I'm starting with Distilled and building up to Ca 111, Mg 18, Na 38, Cl 34, SO4 348, RA -58. EZ water says my my pH will be 5.76. If I adjust with 4 ml Lactic to get to 5.5, the RA goes to -322. Should I worry about this?

I'm lucky enough to have a closet with a temp range 60-62F. I use A Lux WIN100 thermostat (w/ a modified probe) and a heating pad, it works great, keeps within 1f of the temp

I heard everyone talking about raising the temp to "clean up" the beer. How long does everyone do this? Do you return to the original ferment temp?

Has anyone made a cider with piloncillo (Mexican brown sugar)? I made a 4 gal batch using 1/2 lb & Windsor ale yeast. It finished at 1.004 (highest FG ever) & tasted great. Wondering if it was the yeast or the piloncillo?

Thanks. I have the heating side covered but was trying to avoid cooling. I see now that if I pitched at 60F and then let it go. It should rise another 7 degrees (as it did) to my ferment temp.

I ferment in a closet that has a constant temp in the low 60's. I started my brown ale at 65F and used at temp controlled ferm wrap to get it up to my intended ferment temp of 67F. But, After 36 hours the temp was up to 73F. Should I have pitched at a lower temp?

See http://www.thebrewingnetwork.com/forum/viewtopic.php?f=7&t=14140&start=8#_thread for the additions

Shutupjojo - have you ever used this in a Brown?

I'm planing to brew Janet's Brown. I can't use my water due to the iron content, so I'm starting with Distilled. Tasty has posted his water profile (Ca 110, Mg 18, Na 17, SO4 350, Cl 50), does this sound right? The sulphate to chloride ratio is 5:1 and there's no HCO3.

I'm doing my first all grain since moving. My water tastes great and is clear, but it's apparently high in iron. As all my appliances are rust stained. Should I try to filter or start with distilled and try to build what I need?

Does cold crashing have any benefits, other than clearing the cider?

Thanks! I'll try it over the weekend.